Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase
Ripening is a key process driving the transformation of non-volatiles in Keemun congou black tea (KCBT), affecting its flavour profile and health functions. In this study, taste was quantitatively evaluated by using sensory and biomimetic electrodes and by employing metabolomic techniques. The resul...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001117 |
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| author | Wenjing Huang Zhibin Ye Yida Wu Tianzi Yu Wei Zhao Zihao Qi Yanqun Jiang Qiuyan Liu Guofu Lu Jingming Ning |
| author_facet | Wenjing Huang Zhibin Ye Yida Wu Tianzi Yu Wei Zhao Zihao Qi Yanqun Jiang Qiuyan Liu Guofu Lu Jingming Ning |
| author_sort | Wenjing Huang |
| collection | DOAJ |
| description | Ripening is a key process driving the transformation of non-volatiles in Keemun congou black tea (KCBT), affecting its flavour profile and health functions. In this study, taste was quantitatively evaluated by using sensory and biomimetic electrodes and by employing metabolomic techniques. The results revealed that the content of polyphenols was greatly affected by ripening, catechins and flavonoids reduced by 63.5 % and 9.2 %, respectively, and theaflavins increased by 14.6 %, thereby attenuating the bitterness and astringency of the tea infusion while enhancing its sweetness and mellowness. Experiments regarding the inhibition of α-amylase and α-glucosidase activity and scavenging of 2,2-diphenyl-1-picrylhydrazyl radical revealed that ripening triggered the cascade reaction of polyphenols to form catechin polymers and flavonoid glycosides, thereby changing the dual biological functions of hypoglycaemia and free radical scavenging in vitro. Our study confirms the key role of ripening in enhancing the taste quality and potential health functional activities of KCBT. |
| format | Article |
| id | doaj-art-d150b9fface94815b06f7fe8241e36d6 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d150b9fface94815b06f7fe8241e36d62025-02-09T05:01:08ZengElsevierFood Chemistry: X2590-15752025-02-0126102264Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidaseWenjing Huang0Zhibin Ye1Yida Wu2Tianzi Yu3Wei Zhao4Zihao Qi5Yanqun Jiang6Qiuyan Liu7Guofu Lu8Jingming Ning9National Key Laboratory for Germplasm Innovation and Resource Utilization of Tea Plants, Anhui Agricultural University, Hefei 230036, China; School of Tea Science, Anhui Agricultural University, Hefei 230036, ChinaNational Key Laboratory for Germplasm Innovation and Resource Utilization of Tea Plants, Anhui Agricultural University, Hefei 230036, China; School of Tea Science, Anhui Agricultural University, Hefei 230036, ChinaNational Key Laboratory for Germplasm Innovation and Resource Utilization of Tea Plants, Anhui Agricultural University, Hefei 230036, China; School of Tea Science, Anhui Agricultural University, Hefei 230036, ChinaNational Key Laboratory for Germplasm Innovation and Resource Utilization of Tea Plants, Anhui Agricultural University, Hefei 230036, China; School of Tea Science, Anhui Agricultural University, Hefei 230036, ChinaNational Key Laboratory for Germplasm Innovation and Resource Utilization of Tea Plants, Anhui Agricultural University, Hefei 230036, China; School of Tea Science, Anhui Agricultural University, Hefei 230036, ChinaSchool of Tea Science, Anhui Agricultural University, Hefei 230036, ChinaNational Key Laboratory for Germplasm Innovation and Resource Utilization of Tea Plants, Anhui Agricultural University, Hefei 230036, China; School of Tea Science, Anhui Agricultural University, Hefei 230036, ChinaNational Key Laboratory for Germplasm Innovation and Resource Utilization of Tea Plants, Anhui Agricultural University, Hefei 230036, China; School of Tea Science, Anhui Agricultural University, Hefei 230036, ChinaXiangyuan Tea Industry Co., LTD, Hefei 230041, ChinaNational Key Laboratory for Germplasm Innovation and Resource Utilization of Tea Plants, Anhui Agricultural University, Hefei 230036, China; School of Tea Science, Anhui Agricultural University, Hefei 230036, China; Corresponding author at: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.Ripening is a key process driving the transformation of non-volatiles in Keemun congou black tea (KCBT), affecting its flavour profile and health functions. In this study, taste was quantitatively evaluated by using sensory and biomimetic electrodes and by employing metabolomic techniques. The results revealed that the content of polyphenols was greatly affected by ripening, catechins and flavonoids reduced by 63.5 % and 9.2 %, respectively, and theaflavins increased by 14.6 %, thereby attenuating the bitterness and astringency of the tea infusion while enhancing its sweetness and mellowness. Experiments regarding the inhibition of α-amylase and α-glucosidase activity and scavenging of 2,2-diphenyl-1-picrylhydrazyl radical revealed that ripening triggered the cascade reaction of polyphenols to form catechin polymers and flavonoid glycosides, thereby changing the dual biological functions of hypoglycaemia and free radical scavenging in vitro. Our study confirms the key role of ripening in enhancing the taste quality and potential health functional activities of KCBT.http://www.sciencedirect.com/science/article/pii/S2590157525001117Keemun congou black teaRipeningTaste qualityAntioxidantα-Amylaseα-Glucosidase |
| spellingShingle | Wenjing Huang Zhibin Ye Yida Wu Tianzi Yu Wei Zhao Zihao Qi Yanqun Jiang Qiuyan Liu Guofu Lu Jingming Ning Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase Food Chemistry: X Keemun congou black tea Ripening Taste quality Antioxidant α-Amylase α-Glucosidase |
| title | Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase |
| title_full | Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase |
| title_fullStr | Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase |
| title_full_unstemmed | Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase |
| title_short | Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase |
| title_sort | evaluation of taste quality of keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α amylase and α glucosidase |
| topic | Keemun congou black tea Ripening Taste quality Antioxidant α-Amylase α-Glucosidase |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001117 |
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